BBQ Lentils

By á-29897

serves: 2-3
notes: I cook lentils like pasta. Tons of water in the pot and I just keep checking for doneness. Also, with the liquid components of this barbecue sauce, I like to blend them up for total smoothness prior to adding them to the pot, but this is an optional step

Serve over polenta

Ingredients

• Lentils:
• BBQ Sauce
• 1 tsp olive oil
• 1 small shallot, peeled + grated on a box grater
• 1 clove of garlic, minced
• 1/2 tsp smoked paprika
• 1/2 tsp mustard powder
• 1 tsp chili powder
• 1 1/2 cups tomato sauce
• 1/4 cup maple syrup
• 2 tbsp apple cider vinegar
• 1 tbsp tamari
• salt + pepper to taste
• 1 1/4 cups cooked french or black lentils

Preparation

Step 1

cook lentils like pasta. Tons of water in the pot and I just keep checking for doneness. Also, with the liquid components of this barbecue sauce, I like to blend them up for total smoothness prior to adding them to the pot, but this is an optional step


Make the barbecue sauce. Heat the olive oil in a medium saucepan over medium heat. Add the grated shallot and minced garlic to the pan and sauté, stirring frequently, until soft. About 3 minutes. Add the smoked paprika, mustard powder, and chili powder to the pot and stir for 20 seconds or so. Add the tomato sauce, maple syrup, apple cider vinegar, and tamari to the pot and stir. Bring the barbecue sauce to a boil and simmer until sauce is slightly thickened, about 10 minutes. Reserve 1 cup of sauce for this dish and store the rest covered in your refrigerator.

Combine the cooked lentils and 1 cup of barbecue sauce in a small saucepan and keep very warm. Add a fat pinch of salt and pepper if you like.

Serve over Polenta